2 lbs. lean boneless pork
1 (8 oz.) jar sweet gherkins
1 tsp. ground ginger
2 tsp. salt
2 tsp. Kitchen Bouquet
2 green peppers
1/4 c. salad oil
3 tbsp. cornstarch
1 c. sliced pineapple, reserve liquid
1/4 c. water
1 c. (6 oz. can) sliced mushrooms, reserve liquid

Cut pork into 1/2 inch cubes and sprinkle with ginger and Kitchen Bouquet. Toss lightly until meat is well coated. Heat oil in skillet, then add pork and cook, stirring occasionally until lightly browned, about 10 minutes. Drain pineapple juice and mushroom broth into a pint measuring cup; add 1/2 cup pickle juice, salt and enough water to make 2 cups liquid.

Pour liquid into fry pan; allow to come to a boil; reduce heat, cover and simmer 10 minutes or until pork is tender. Cut pineapple slices in bit pieces, also pickles. Add pineapple, pickles and mushrooms. Continue cooking until all ingredients are thoroughly hot. Add green peppers, cut into lengthwise strips. Blend cornstarch and water. Add gradually to meat mixture, stirring until thick.

Serve over rice, angel flake coconut and spiced prunes. Freeze half the Pork Hawaiian for another meal in a week or two.